Maybe it’s the recipe.
Maybe it’s the fact that I smothered the waffles in Maple Butter AND butter.
I don’t know.
But these were amazing.
I ate way more than I should have. But I really could not put my fork down.
Well, maybe I could have but then I probably would have kept eating with my fingers and that’s not a very good example for the kids. So I figured if the most self control I could exhibit was hanging onto to my fork, then I better do it.
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 egg yolks
1 3/4 cups milk
1/2 cup canola oil
2 egg whites
Preparation Instructions
In a medium mixing bowl combine the flour, baking powder and salt.
In another small bowl combine the yolks, milk and oil. Pour into the dry ingredients and mix just until combined, should still be a touch lumpy.
Beat the egg whites until stiff peaks form. For this small of a recipe I use a large whisk in a small bowl and it only takes a couple minutes, I started doing this recently because I ‘upgraded’ stand mixers and it turns out the 6 quart pro mixer is a tad too large for doing 2 egg whites. You kind of need 3 or it takes forever. It’s easier for me to just do it the old fashioned way. But if you have a smaller mixer then do it that way if you please.
Anyway, once the whites are nice and stiff, gently fold them into the batter.
Heat the waffle iron and cook to desired doneness.
Top with your favorite waffle toppings and serve.
Seriously, try the maple butter!
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